Lemony Farfalle with Zucchini, Basil, and Ricotta

Keep summer going strong with a light but creamy Lemony Farfalle with Zucchini, Basil, and Ricotta.

Let’s make the most of the rest of summer with pasta full of veggies and herbs. Something even the veggie-phobes will love, thanks to a deceptively creamy but minimal sauce. Give Lemony Farfalle with Zucchini, Basil, and Ricotta a try.

Zucchini and basil both are still around in massive amounts, and this Lemony Farfalle with Zucchini, Basil, and Ricotta helps us make good use of them. Light and lemony, creamy and comfortable - this is summer pasta the way we want it. Oh, and did we mention how super easy and fast this recipe is? That’s partially due to the way you sauté the zucchini just a little bit, so it softens but doesn’t totally melt. It keeps a crunch, just like summer vegetables are supposed to.

School might be starting, but let’s not let go of summer quite yet.

Lemony Farfalle with Zucchini, Basil, and Ricotta

1 pound farfalle
2 tablespoons olive oil
1 clove garlic, smashed
2 large zucchini, cut into ½ inch pieces
1 teaspoon salt
¾ teaspoon freshly ground pepper
¼ teaspoon crushed red pepper
1 tablespoon lemon zest
1 cup whole-milk ricotta
½ cup grated parmesan
1 cup chopped basil
½ cup chopped flat-leaf parsley

Bring a large pot of salted water to a boil. Add the pasta, and cook for 8 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.

Heat the olive oil in a large sauté pan over medium heat. When it is warm, add the smashed garlic, and sauté until it is fragrant, about 2 minutes. Add the zucchini and season with salt, pepper, and red pepper. Cook until the zucchini is crisp-tender, about 5 minutes.

Stir the lemon zest into the ricotta. Add the pasta cooking water to the zucchini, then gently stir in the ricotta until you have a smooth sauce. Stir in the pasta, then the parmesan, then the basil and parsley. Season to taste with salt and pepper.